Chipotle hasselback sweet potatoes

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
44%
Chipotle hasselback sweet potatoes
70 min.
4
261kcal

Suggestions


If you're on the lookout for a satisfying and flavorful side dish that will impress both your family and friends, look no further than these Chipotle Hasselback Sweet Potatoes. With their stunning presentation and mouthwatering chipotle-infused flavor, these sweet potatoes offer a delightful twist on a classic recipe. The hasselback method not only allows for beautifully fanned slices but also ensures that each bite is bursting with flavor, as the zesty lime and spicy chipotle mixture seeps deep into the potato's tender flesh.

This dish is perfect for any occasion, whether you're hosting a dinner party or simply enjoying a cozy family meal. Not only are these Chipotle Hasselback Sweet Potatoes vegetarian, vegan, and gluten-free, but they also cater to a variety of dietary needs while remaining irresistibly delicious. At just 261 calories per serving, you can indulge guilt-free in this nutritious side that pairs wonderfully with virtually any main course.

Gather your ingredients and prepare to elevate your cooking game! With minimal prep time and about an hour to bake, you'll soon have a beautiful platter of sweet potatoes ready to take center stage at your table. Topping it off with fresh coriander leaves adds a pop of color and freshness, making this dish just as lovely to look at as it is to eat. Get ready to savor the extraordinary flavors and enjoy the compliments that are sure to follow!

Ingredients

  •  sweet potatoes and into 
  • tbsp olive oil 
  • tbsp chipotle paste 
  •  lime zest 
  • handful cilantro leaves 

Equipment

  • oven
  • baking pan

Directions

  1. Heat oven to 200C/180C fan/gas
  2. Slice the potatoes to about three-quarters of the way through at 1cm intervals.
  3. Brush with tbsp of the olive oil, place on a baking tray and bake for 35-40 mins. Meanwhile, mix together the remaining oil, the chipotle, lime zest and juice.
  4. Remove the potatoes from the oven and brush all over, and down into the slits, with the chipotle mixture. Return to the oven for another 15-20 mins or until cooked through. Scatter with the coriander leaves just before serving.

Nutrition Facts

Calories261kcal
Protein5.5%
Fat24%
Carbs70.5%

Properties

Glycemic Index
30.5
Glycemic Load
22.86
Inflammation Score
-10
Nutrition Score
15.558695575465%

Flavonoids

Hesperetin
7.2mg
Naringenin
0.57mg
Apigenin
0.03mg
Luteolin
0.05mg
Kaempferol
0.02mg
Myricetin
0.07mg
Quercetin
0.62mg

Nutrients percent of daily need

Calories:261.49kcal
13.07%
Fat:7.15g
11%
Saturated Fat:1.01g
6.32%
Carbohydrates:47.27g
15.76%
Net Carbohydrates:39.99g
14.54%
Sugar:9.74g
10.82%
Cholesterol:0mg
0%
Sodium:125.27mg
5.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.69g
7.37%
Vitamin A:32138.47IU
642.77%
Manganese:0.59mg
29.43%
Fiber:7.28g
29.11%
Vitamin B6:0.48mg
24.05%
Potassium:783.98mg
22.4%
Vitamin B5:1.85mg
18.5%
Copper:0.35mg
17.72%
Magnesium:57.76mg
14.44%
Vitamin C:10.57mg
12.81%
Vitamin B1:0.18mg
12.13%
Vitamin E:1.66mg
11.05%
Phosphorus:109.71mg
10.97%
Vitamin K:11.48µg
10.94%
Iron:1.54mg
8.53%
Vitamin B2:0.14mg
8.4%
Calcium:74.07mg
7.41%
Folate:26.82µg
6.71%
Vitamin B3:1.3mg
6.52%
Zinc:0.7mg
4.68%
Selenium:1.43µg
2.05%